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Pizza with Salami, Chicken and Olives in the Oven
Instructions
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Let's prepare the pizza on yeast dough with salami, chicken, and olives. It should be noted that the yeast dough made with water creates an ideal base for pizza. The thin yeast base turns out airy and soft, but at the same time has a crispy crust. We start with sifting the flour. The sifted flour is mixed with the sugar and salt prepared according to the recipe.
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Add dry quick-acting yeast. Then mix the dry ingredients.
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Push the flour to the sides of the bowl to form a well in the center. Pour in 1/2 cup of warm water. Gradually adding flour from the edges of the well, mix the liquid with the flour.
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While kneading the dough, pour in 1 tbsp of oil (preferably olive). Initially, mix all the pizza dough ingredients with a spoon, and then start kneading the dough by hand. Since the dough will stick to your hands at first, dust your hands with flour beforehand. Knead the dough until it becomes elastic.
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Form the kneaded dough into a ball, place it in a container, and cover it with a towel. The covered dough should be placed in a warm place to rise for at least half an hour.
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While the dough is rising, prepare the filling for the pizza and preheat the oven. Boil the chicken breast. At the end of boiling, salt the broth with chicken for the pizza. Cool the boiled chicken fillet, and chop it into slices.
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Transfer the dough from the bowl to a floured surface. Stretch it into a thin round shape with your hands. The thinner the base for the pizza, the crispier and tastier the pizza will be. Transfer the pizza base to a greased baking dish with a thin layer of oil. Stretch the dough across the bottom of the dish, lifting the edges slightly up onto the sides of the dish.
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Spread a couple of tablespoons of thick tomato sauce or tomato ketchup onto the dough.
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Sprinkle the tomato sauce with the following fragrant herbs: basil and oregano.
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Place the previously sliced chicken fillet pieces on top of the layer of sauce with basil.
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Between the slices of chicken on the pizza base, place slices of salami.
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Slice the olives into rings. Distribute the sliced olives between the sausage and meat.
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Grate the mozzarella cheese on a grater with medium holes. Generously cover the filling layer on the pizza with grated mozzarella.
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By this time, the oven has been preheated to +200 degrees C. Place the pizza assembly in it. Ten to fifteen minutes is enough for the thin pizza to bake. Watch for the color change of the pizza's edges. As soon as they turn golden brown, the pizza can be removed from the oven.
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Remove the pizza from the oven and serve immediately. Freshly baked, hot pizza is more delicious.
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Serve ketchup or sauce with the pizza.
Tips
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1
Use thin yeast dough base for best finished crust crispness. Thick dough produces bready non-pizza results; properly thin stretched dough produces the proper signature crispy authentic Italian pizza character authentic to traditional Italian preparations. The dough thickness matters more than home cooks typically realize for finished pizza-quality and overall family-meal success consistently across batches reliably across various weekday meal occasions throughout the year for proper traditional Italian-style results consistently.
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2
Pre-boil chicken before adding to pizza for proper finished texture. Raw chicken doesn't cook through during brief pizza baking; properly pre-boiled chicken (cooled and sliced) produces the proper signature ready-to-eat tender character authentic to traditional Italian-style pizza preparations. The same pre-cooking principle elevates many pizza-topping preparations including mozzarella cheese-topped applications across various traditional international culinary occasions throughout the year reliably.
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3
Bake at high temperature 200 degrees for proper finished crispy crust. Lower temperature produces soft soggy crust; properly 200-degree oven with brief 10-15 minute baking produces the proper signature crispy golden character authentic to traditional Italian pizza preparations. The patient temperature-control principle pays back significantly in finished pizza-quality consistently across batches and various pizza preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-baking results.
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4
Pair the finished pizza with traditional accompaniments for proper presentation. Serve hot immediately with ketchup, sauce, alongside fresh garden salad, red wine for substantial Italian-style meal spreads, or with cold beer for casual elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial dinner spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use other meats? +
Yes, ham, pepperoni, prosciutto, ground beef, sausage, or smoked turkey all work beautifully as substitutes or additions producing equally delicious results. Each option produces distinct character: salami-chicken combination provides classic Italian profile with balanced flavors, ham adds sweet smoky character, pepperoni adds spicy kick, prosciutto adds elegant Italian luxury, ground beef adds heartiness, sausage adds rich savory depth. Mix and match meats for endless variations across various Italian pizza traditions throughout the year for proper personalized finished results consistently.
How long does pizza keep? +
Stored covered in the refrigerator, the pizza keeps for 2-3 days at peak quality. The flavors meld over the first 24 hours but texture suffers — pizza is best fresh. Reheat in oven at 180 degrees for 5-7 minutes to restore crispness, or in skillet with lid for 5 minutes. Avoid microwave which produces soggy results. The pizza freezes adequately for up to 1 month — reheat from frozen in oven for best results. Best consumed fresh for the brightest most appealing finished results across multiple meal applications throughout the year reliably.
Can I make this without yeast? +
Yes, baking-powder-based pizza dough works beautifully producing equally delicious quick variation. Each option produces distinct character: yeast dough provides classic chewy authentic Italian character with proper rise, baking-powder dough produces quicker flatbread-style result without rising time. Use 1.5 tsp baking powder instead of yeast, omit rising step. Choose based on time availability for proper finished pizza variations consistently throughout the year reliably across various meal occasions across various preparation sessions throughout the year.
Why is my pizza soggy? +
Three usual causes: too much tomato sauce, too many wet toppings, or oven temperature too low. Address proper minimal sauce quantity (1-2 tbsp thick), drained well-cooked toppings, and high 200-degree oven temperature for consistently crispy results. The combination of proper sauce, dry toppings, and accurate temperature produces dramatic crust-quality reliably across various Italian pizza preparation sessions throughout the year for proper traditional results consistently across various family-meal occasions reliably.
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